Monday, August 12, 2013

Crappie recipes: easy and tasty ways to cook crappie

Crappie are a feisty freshwater species often caught by anglers fishing with minnows, worms or small jigs. They frequent many American lakes, rivers, and ponds. They hang around structure and are a fun fish to catch.

For info on catching crappie see Spring Crappie Fishing Tips.

Crappie are a delicious fish to eat. Although they are not a large fish, decent size crappie are very easy to fillet and you get a strip of white meat that fits well into many recipes.

Crappie Linguine with White Wine Cream Sauce

lb linguine
1 lb crappie fillets, cut into 2-inch long strips
2 tablespoons olive oil
teaspoon finely chopped garlic
teaspoon black pepper
cup white wine
1 cup heavy cream
2 tablespoons grated Parmesan cheese
parsley sprigs

Cook linguine according to directions and set aside. Heat olive oil on medium high heat in a stove top pan and add crappie fillets. Cook until about 4 minutes, then add garlic and pepper. Add wine. Reduce wine for 30 seconds. Toss cooked linguine into crappie. Remove to dish and sprinkle with cheese. Garnish with parsley. Serves 3.

Easy Pan Fried Crappie

2 lbs crappie fillets, cut into strips 2-inch long
6 tablespoons butter
1 cup milk
1 cup flour
2 tablespoons seafood seasoning (mix into flour)
garlic salt & black pepper
chopped parsley

Dip crappie fillets in milk then lightly coat the fillets with flour and seafood seasoning. Heat butter in stove top pan. Saut crappie fillets in butter 4 minutes on each side. Sprinkle to taste with garlic salt and pepper to taste and serve. Serves 4-5.

Easy Breaded Crappie

1 lb crappie fillets
cup flour
cup cornmeal
1 egg
cup milk
seafood seasoning
olive oil

Season crappie with seafood seasoning. Break open egg and mix with milk, stirring until egg is beaten. Combine flour and cornmeal. Heat olive oil in a pan, just covering the bottom. Dip crappie in milk and eggs then roll in flour and cornmeal. Saut quickly over medium high heat until crappie is golden brown, 7 to 9 minutes. Serves 3.

For more fish and seafood recipes see my blog A Dash of Salty



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